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Export 16 ingredients for grocery delivery
Step 1
Add the olive oil and chicken thighs to a pan and add half of the smoked paprika plus some salt and pepper for seasoning.
Step 2
Rub all ingredients together then transfer chicken thighs to a plate.
Step 3
Heat the pan on high heat and lightly brown the chicken thighs on all sides in batches to prevent crowding the pan. This should take around 8-10 minutes (2 batches). Once the chicken thighs are browned, transfer them to a plate for use later.
Step 4
In the same pan, add the onion and garlic, and saute for 3-4 minutes. If the pan is dry, add a splash or two of chicken stock.
Step 5
Add the chorizo pieces and fry for another 2-3 minutes or until the chorizo releases some of the red oil.
Step 6
Add the remaining paprika, chopped rosemary, and the tinned tomatoes and tomato puree. Simmer for 2-3 minutes, then add the red wine and continue to simmer for another 3 minutes. Add more chicken stock if the sauce is drying out.
Step 7
Add the broad beans and mix through. Season to taste with salt and pepper and bring to a boil. Add a splash of chicken stock if the sauce is looking too thick or dry.
Step 8
Reduce heat to medium and return the browned chicken pieces to the pan and cover with sauce. Add chili flakes on top (for some spice). Cover and simmer for 10-12 minutes or until the chicken is tender.
Step 9
Right before serving add the black and green olives and mix through. Remove the pan from the heat and allow to cool for 2-3 minutes before serving.
Step 10
Garnish with some freshly chopped parsley and a generous squeeze of lemon and serve.
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